Spicy Mushrooms



6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 33 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 0.8 g
Protein 2.1 g
Carbohydrate 7.9 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 160 mg
Calcium 12 mg


1 (3 1/2-ounce) package shiitake mushrooms
2 teaspoons dark sesame oil
1 tablespoon minced peeled ginger
1 teaspoon chili paste with garlic
2 garlic cloves, minced
1 (8-ounce) package button mushrooms, sliced
1 (6-ounce) package presliced portobello mushrooms
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons molasses


Remove stems from shiitake mushrooms; discard. Slice shiitake mushroom caps; set aside.

Heat oil in a large nonstick skillet over medium heat. Add ginger, chili paste, and garlic; sauté 1 minute. Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; sauté 3 minutes. Add remaining ingredients; cook 1 minute or until sauce thickens. Serve warm, at room temperature, or chilled.

June 1996
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